Pad See Ew for beginners

Pad See Ew

It’s taken me a year, but here’s another installment of the popular
"for beginners" series.  The first one, Pad Thai for Beginners, is
still one of the most popular links on this blog.  It’s high time I
give you another one to link to (and drool over), yes?

This time we are going to do Pad See Ew for beginners.  Pad See Ew is
another popular item on Thai restaurant menus.  The spelling can vary a
bit, you may have seen anything from Pad See You to Pad Siew or Pad See Ewe, plus many variations in between.  The first syllable is pronounced Paad,
with an elongated ah sound, as in Padma, while the last is much the
same as when you see something repugnant and go eeeeew. 

Pad See Ew,
no matter how you say it, means stir-fried with soy sauce.  The
type of soy sauce used in this recipe is not the Kikkoman variety you
find at a sushi bar, but a thick, slightly sweet soy sauce called See
Ew Dum
in Thai,
or Kicap Manis in Malay and Indonesian cooking.  You can get it
at most Asian supermarket.  (If you really couldn’t find it, you can add
a little sugar to regular soy sauce and heat until thickened to the
consistency of maple syrup, or so I’ve been told.)

The fundamentals of the cooking here are really not that different from
Pad Thai.  You need a good, well-seasoned wok (see the Pad Thai post), must have all the
ingredients ready (at room temperature or as close to it as possible)
before you begin, and, above all, you really should do it only a couple
of portions at a time – I’d say four at the most.  In order to get a good wok char on everything
and not turn your Pad See Ew into a pile of eeeeew-inspiring mush, your
wok must be super hot so everything can be cooked very quickly.  Doing six to eight portions on your regular stove is therefore basically impossible.  Frankly, the wide, flat rice noodles normally used in Pad See Ew is
even harder to deal with than the thin type used in Pad Thai.  They
stick like hell and will turn into mush in a heartbeat if handled

There are only three basic components in Pad See Ew, your protein of choice (chicken, pork, beef, or even shrimp) plus an egg (you can skip it if you want), Chinese broccoli, and Sen Yai or wide flat rice noodle.  In order to keep everything nicely charred, we will be cooking each of these elements separately, and then combine them at the end to finish.  Trust me, this is the best way to do it on a home stove, I’ve really tried.  It doesn’t take that much extra effort, and it really will prevent the much-feared noodle mush.  Worth it, yes?

Pad See Ew
For 2 portions
(Double, triple, or quadruple as you please, but it will be safer to cook two portions at a time.)


300g or 11oz of fresh flat rice noodle should be enough for two regular portions.
If you use dry noodles, soak them in lukewarm water until pliable but not soft.  Make sure you drain the noodles very well before cooking or they will spitter-spatter everywhere.
1 egg
250g or 9oz of Chinese broccoli
1-2 cloves garlic, depending on how much you like it, chopped
2-3 tbsp of cooking oil (I use grapeseed oil)
a little less than 1 tbsp of thick soy sauce (You can buy it here or here.)
fish sauce to taste
1 tbsp of rice vinegar

For the protein and marinade
225g or 8oz of pork loin, cut into very thin bite-size pieces
1/2 tbsp fish sauce
1tbsp oyster sauce
a splash of dark sesame oil
Toss the pork and all the sauces together until well mixed.  Let marinate for 15-30 minutes before cooking time.

Make sure you have all the ingredients prepared before you begin.  For the Chinese broccoli, I love to use the stems as well.  I use a vegetable peeler to peel the tough skin from the stems and slice them thin before cooking.  Separate the stem pieces from the leafy part because they don’t cook at the same rate.  Cut the leafs into big pieces because they will cook down quite a bit.


Heat the wok on the highest heat your stove can handle.  When the pan is very hot, add a tiny splash of oil.  Throw in the broccoli stems and toss quickly in the hot pan for just a few seconds.  Add the leafy part and a splash of fish sauce.  Toss quickly again until the leafs are wilted.  Transfer the broccoli into a plate and set aside.


Set the wok back on the fire and let it heat up until smoking.  Add another splash of oil – this time a biggish splash.  Tilt the wok to coat it well with the hot oil, then throw in the noodles.  Shake the wok a few times and toss the noodles to coat them with oil.  You can do it with a twist of your wrist if you’re good, use a spatula if you’re not so sure.  Add just a little less than a tablespoon of thick soy sauce, and a few splash of fish sauce.  Toss the whole thing again quickly to evenly distribute the sauce.  Spread the noodles around the wok a bit to maximize the contact with the heat.  That’s how you get a nice charred bits from the wok.  Add more oil if the noodles stuck to the pan.  Like Pad Thai, this aint no diet food.  When the noodles are done, cooked through and nicely charred in parts, transfer them to a plate and set aside.  Scrape the wok with a spatula to get all the burnt bits out and chuck them.


Set the pan back on the fire to reheat.  Add another splash of oil, follow by garlic and the marinated pork (or whatever protein you use).  Spread the pork pieces around the wok and let it char, undisturbed, for a few seconds, then flip to the other side.  If you cut the pork thinly – like I told you to – they will cook very quickly.  When the pork are done, push them over to the side of the wok and crack one egg into the middle.  Let the egg set for a few seconds and then stir everything together quickly. 


Grab the plate with the broccoli you set aside and throw the veggies back into the pan.  Stir quickly to mix, then grab the other plate with the cooked noodles and throw that in too (the noodles, not the plate).  Toss again to mix everything well. 


Taste it, you might need to add another splash of fish sauce or a bit more dark soy sauce to your taste.  Some people add a little sugar too, I don’t – I’m quite sweet enough already, thank you very much.  Add one tablespoon of rice vinegar and give it a toss.  A turn or two of pepper, another quick toss, and you are done!


See?  It’s really not all that complicated.  If you need to make more, wash the wok quickly with hot water, no soap needed, just to remove all the bits stuck to the bottom. A quick wipe to dry and set the wok back on the fire to work on your next portion.

Trust me, you’ll never order another Pad See Ew again.


Want it vegetarian? 

Easy.  Use tofu in place of the animal protein.  Find a tofu that’s a bit on the sturdy side, silken tofu will turn into icky puree when you stir fry them.  You can even use fried tofu – I find the step-by-step instructions here helpful for frying tofu, though I must tell you that I do not endorse you going to your local chinese market, opening containers of tofu, and squeezing it to gauge freshness, as recommended there!

If you don’t want to bother with frying up the tofu, you could buy ready made ones at any chinese market.  Seitan, if you’re into that kind of stuff, will do well here as well.

To make it really strictly vegetarian, use this vegetarian "oyster" sauce in place of the regular oyster sauce, and this light soy sauce in place of the fish sauce in the recipe. 

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94 Responses to “Pad See Ew for beginners

  • auco said:
    January 27th, 2008 at 12:32pm

    I love how you don’t use the absurbly expensive brands of oyster sauce.
    Looking at the picture, I’m seeing everything I have at home, same brands mostly.

  • KatyBelle said:
    January 27th, 2008 at 12:39pm

    This looks absolutely delicious. I’m definitely making this sometime this week.

  • Sophie said:
    January 27th, 2008 at 1:38pm

    looks delicious!
    what sort of wok do you use? i’ve been wanting to buy one, but don’t know what brand to get.

  • White On Rice Couple said:
    January 27th, 2008 at 1:50pm

    What a great lesson in making a perfect Pad Thai! Now my noodles won’t be one messy, sticky lump. These instructions are the best I’ve seen so far for tackling the challenge of keeping the noodle strands separate and still tender.
    I always pre-boil my noodles slightly, but your method saves one step. I like it!

  • Paulina said:
    January 27th, 2008 at 1:57pm

    Mmm arroi! I love Pad See Ew; it’s one of my favorite Thai noodle dishes. I also really love kui-tiew bohk, so simple and good 🙂

  • Casey said:
    January 27th, 2008 at 7:10pm

    a superlatively clear recipe–the fotos are such a help. anxious to try this.

  • sffoodie said:
    January 27th, 2008 at 11:32pm

    what’s next? pad kee mao? 😉
    btw, are you cooking AND taking pictures at the same time??
    oh yah, if you could have a recipe for Thai Iced Tea, that would be awesome!!! that stuff is so good!

  • Le said:
    January 28th, 2008 at 4:30am

    Where do you get fresh rice noodles? Our local supermarket only sells dried, and i have not seen them at the Hong Kong Grocers either? Any chance you can mail order them?

  • Su-Lin said:
    January 28th, 2008 at 6:31am

    I think I’ll have to give it a try! Thanks!
    I’m going to have to agree with sffoodie – instructions for pad kee mao would be great!

  • faith said:
    January 28th, 2008 at 8:47am

    thanks for sharing, i can’t wait to try it.

  • bee said:
    January 28th, 2008 at 2:35pm

    Thanks for this series. I don’t cook but your recipes are pretty easy to follow.

  • Rasa Malaysia said:
    January 28th, 2008 at 4:01pm

    You need to cook more Pim. You are sitting on a gold mine!! 🙂

  • Rasa Malaysia said:
    January 28th, 2008 at 4:02pm

    I might do a post about Penang Char Kway Teow. Penang-style fried flat noodles…but I need to find cockles first. 😛

  • crunchasaurus rex said:
    January 28th, 2008 at 4:59pm

    Awesome..!! thanks..!! i will definitely try it out.. 🙂

  • swirlingnotions said:
    January 28th, 2008 at 5:19pm

    My stomach just rumbled, this looked (and sounded . . . I could feel the rhythm of the chopping and tossing as I read) so good.
    I have 2 questions for you, Pim:
    1) Do you have a recipe for Pad Ma Keur (I’ve done searches and haven’t found anything, but the spelling always differs so much, I don’t know where to go next)? If so, I’d love to check it out.
    2) How do you suggest seasoning a stainless steel wok? I’m always flummoxed about just how much good to scrub off and how much to leave on as “seasoning”.

  • KatyBelle said:
    January 28th, 2008 at 7:55pm

    I made this for dinner tonight and it was a HUGE hit.
    I had to make one or two substitutions, due to unavailable ingredients and family tastes: I used savoy cabbage instead of the gai lan, since the stuff at my grocery store was all wilt-ey, apparently I’d run out of fish sauce, so that didn’t make it in :S, and I added a spoonful of sambal oelek, because my family won’t eat anything without it (no joke).
    Anyways, this was the best stir-fry I’ve ever eaten, and it’s definitely going to become a regular for us!!

  • Angie Pangie said:
    January 29th, 2008 at 6:04pm

    I’m writing items on my grocery list as I read. This looks fantastic! Thank you so much. : )

  • Pim said:
    January 30th, 2008 at 10:28am

    Yeah, I’m with you. I don’t quite understand those itty bitty bottles of oyster sauces that cost a fortune. I get mine at the chinese market and it’s like $3. Keep in the fridge and it lasts pretty much forever.
    Thanks. Come back and let us know how it goes.
    I use a cheap steel wok I got from a Chinese market for less than $20. Mine has a hallow metal handle that can get hot at times, but I just use a towel to grab it, no big deal.
    WoRC, Paulina, Casey,
    Thanks. Try it and let us know how it goes.
    That was the plan, but the pad see ew was such a hit we used up all the fresh rice noodle. Got to go get more and will do it.
    I don’t know about mail order. If you’re in the Bay Area you might want to try Chinatown, Clement St., or Oakland Chinatown. There are tons of Chinese markets in the South Bay as well. If you can’t get fresh noodles, you can buy dried ones. They are a tiny bit tougher to work with but once you’re used to it you’ll be just fine.
    Su-Lin, Bee,
    I do cook. I just don’t do it when there’s good light. I think I might have to follow Deb’s (Smitten Kitten) advice and get a good flash.
    Thanks, and yes I think. There are so many ways to do a stir-fried eggplant. How exactly do you like it?
    As for stainless steel wok, I won’t deal with it any differently than the regular iron wok. I hardly ever use soap on my wok. I pretty much wash just with hot water, and anything that’s left on I just call it patina and be done with it!
    Glad you liked it. We add chilli at table in Thailand too, so your sambal is not that big of a stretch.
    Angie Pangie,
    Good! Come back to tell us how it goes.

  • southbay expat said:
    January 31st, 2008 at 2:07pm

    Pim, you’re a goddess. I’ve been trying to figure out this recipe for years (there’s a restaurant in austin with an absolutely addictive lip-blstering-hot version they call DWI).
    Wonderful recipes. fantastic photos.
    You’re my hero.

  • southbay expat said:
    January 31st, 2008 at 2:08pm

    Pim, you’re a goddess. I’ve been trying to figure out this recipe for years (there’s a restaurant in austin with an absolutely addictive lip-blstering-hot version they call DWI).
    Wonderful recipes. fantastic photos.
    You’re my hero.

  • Hillary said:
    February 1st, 2008 at 11:42am

    Oh my goodness – thank you!
    I LOVE pad see ewe and would love to make it myself but never knew how! Thanks!

  • gaile said:
    February 1st, 2008 at 12:50pm

    oo, that looks fantastic! Is the thick soy sauce available in a wheat free version? (allergic). Or am I best trying the thickened sweetened homemade version? I’m not sure how sweet to get it?

  • Dave said:
    February 1st, 2008 at 2:26pm

    Wow, this looks great! Question: would it be okay to substitute chicken with the pork? If so should I just get chicken breast and cut them up? I can’t wait to make this, thanks for the recipe.

  • Shimmer said:
    February 2nd, 2008 at 2:57am

    Awesome, detailed recipe. We used to live on Soi 38 Sukhumvit Road when my husband was posted in Bangkok light years ago and this was my favorite hawker meal. I’ve been disappointed ever since with the bland, insipid creations offered in Thai restaurants outside of Thailand, and am so relieved I can finally cook this on my own and with excellent results. Please post more Thai recipes – they are a joy to read and replicate at home.

  • Lis said:
    February 3rd, 2008 at 1:51pm

    Thank you, this looks divine. I adore pad see ew; now I can attempt making it myself!

  • Cindy said:
    February 7th, 2008 at 9:32pm

    God I’m drooling already!

  • Katie Boudier said:
    February 8th, 2008 at 1:52pm

    A little love letter for Chez Pim: I love you for posting this recipe. This is one of my favorite thai noodle dishes of ALL times. I’ve had it both in Thailand and here in San Francisco. I can’t wait to try it out. Also, I just adore your blog. Always so very entertaining. Thank YOU!

  • Nicole said:
    February 17th, 2008 at 5:22pm

    I tried this and it was great. Maybe even better than what I buy at Thai Express.

  • mindy said:
    February 19th, 2008 at 2:58pm

    thank you!!!!! i love this dish and am glad you published your version! YUM

  • Eva said:
    March 21st, 2008 at 9:57pm

    Hi Pim,
    I made a slight variation on this tonight, and it was marvelous. I added lots of sautéed shiitake and woodear mushrooms, and used tofu instead of meat. Somewhat more Chinese sauces, too, so perhaps something between pad see ew and chow fun? The technique you describe (which I suppose amounts to cooking each ingredient separately and keeping the wok very hot) works perfectly, and produced a real treat with little effort or wondering if I was doing it correctly.
    Having grown up in San Francisco, I often tried cooking with the wide rice noodles found in pad see ew and chow fun, but never understood that the fresh ones could just be stir-fried without being boiled or soaked. Duh. This was quite easy, and made for a scrumptious, veg-packed, comfort food for our Shabbat dinner.
    Also, I wanted to note that even though you make a point to say this isn’t health food, overall there’s very little oil, and it’s a healthy type. Plus, particularly if you add more vegetables than noodles, this really can be a healthy dish when made at home.
    Overall, yum! Thank you so much for posting your recipe/guide.

  • megan said:
    April 2nd, 2008 at 8:43am

    Thank you for finally demystifying a recipe a have spent hours searching for! There are no good thai restaurants close by our home and we have taken things into our own hands. This was delicious!
    Is pad kee mao made similarly? Or are there other types of sauces or seasonings involved?
    Thank you!

  • jennifer said:
    April 2nd, 2008 at 1:46pm

    do you have a recipe for hai lam by any chance?

  • Daniel said:
    April 3rd, 2008 at 12:39am

    Love your articles for beginners. The pad thai was stunning and hopefully I’ll manage to make this one as nice after a few more attempts. Unfortunately didn’t get the noodles quite right (and I’ve never actually tasted the dish before so nothing to go on). How wide are your sen-yai? 10mm?
    Keep em comin’!
    Greetings from a not so sunny Sweden.
    // Daniel.

  • Sophie B., Montréal, Québec said:
    July 8th, 2008 at 6:04pm

    Bonjour Pim!
    I want to thank you for your recipe. I made it tonight and I was delighted. I still have to fix my technique for the noodles. Next time, I will pour my water on top of the dry noodles… And I probably didn’t cut the meat (I was using beef) thin enough because I thought the marinade was not at its full flavor. Next time, I’ll marinate the meat for at least an hour. And I will try to beat the egg a little before putting it in the wok instead of scambling it.
    So, now, I’m gonna try your Pad thaï recipe for my beloved boyfriend who just LOVES it!

  • Annabelle said:
    July 17th, 2008 at 8:43pm

    This is my new favorite Thai dish. Had a not so great version last night and thought to myself, “I could do better.”
    And your recipe came up through a wikipedia post!
    Thanks, and thanks again for including step by step pictures. That totally helps me out.

  • Barbara Jacksier said:
    September 10th, 2008 at 9:13pm

    I ordered this last night. It’s one of my favorite dishes in my local Thai restaurant. Now, I can try to recreate the taste at home. Thank you.

  • JFly said:
    November 6th, 2008 at 2:17pm

    I have been looking for a reliable pad see ew recipe for some time. I luckily have a Thai grocery near me so generally have all the ingredients to hand. I agree that the technique is what sets this version apart, otherwise you end up with soggy mush. This is brilliant and so very yummy. It’s my new go-to noodle dish!
    Oh, and a tip for getting the meat sliced very thin – cut it while still a bit frozen (I often have chicken breasts in the freezer).

  • nicole said:
    November 23rd, 2008 at 10:27pm

    we (correction, I…) made this for dinner last night. it was awesome. thanks pim.

  • emily said:
    January 7th, 2009 at 11:38am

    The recipe looks great & I plan to try it soon. I’ve heard that there’s some sort of bean sauce (&/or beans) in the Pad See Ew, but I have yet to find a recipe with any such ingredient. I’ve SEEN the beans in my meal, so I know they’re there, at least sometimes. Do you know what this ingredient is??

  • P. said:
    March 9th, 2009 at 1:19am

    This didn’t quite work for me. I followed the recipe carefully, and used all the ingredients listed. The result, despite adjusting the seasoning at the end as suggested, still was quite bland; none of the depth of flavor I get in a good Thai restaurant.

  • M said:
    March 26th, 2009 at 10:32pm

    yay! pad see ew is my FAVORITE thai dish, and most recipes i’ve found on the internet so far don’t look very good. this is the first one i’ve seen that seems worth while!

  • helen said:
    September 21st, 2009 at 11:43pm

    I think you are missing a very key ingredient… sugar? pad see ew is supposed to be sweet, right?

  • Isolated Foodie said:
    September 23rd, 2009 at 6:54pm

    Mmmmmm…thanks for such a detailed post. Husband and I ate at Lotus of Siam in Las Vegas last night and he ordered an exceptional pad see ew. He asked me to see if it’s something I could make at home. I’ve done pad Thai before, but never this. I’m going to try it, though, because the dish was the winner of three very good dishes last night.

  • Michael said:
    September 30th, 2009 at 1:06am

    Thanks Pim, I made this tonight and it came out absolutely delicious! I had to use dried noodles, but had no problem at all. Good equipment makes all the difference in making perfect fried noodles. I have a great seasoned simple rolled steel wok and a Kitchenaid Architect series gas cooktop that puts out a LOT of BTUs. Without very high heat and a well-used pan, you’re going to get mush.
    I found the thick sweet soy sauce at my local Asian market in the South Bay, and I really think this was critical to the authentic taste as well.
    One thing I added which I think is essential and the recipe was missing… Thai basil. Also, Thai bird chilis… ok, that’s two things 🙂
    I’m very happy with this dish… I think it came out even better than our favorite “hole in the wall” restuarant in LA’s Thai Town!
    Now… if only I can find a recipe for Crispy Pork with Chinese Broccoli…

  • Tiffany Pendant said:
    February 8th, 2010 at 10:21pm

    Well!!! I thought I always made the best chicken soup until now. I followed your recipe to a T except I did add a qt of Wolfgang Pucks chicken stock (sorry – I just can’t break away from the stuff) I loved the touch of curry but I believe the secret to your recipe is the bones! Never have I ever extracted so much flavor in my soup. I’m a believer. I also agree about the fat. I only skimmed the foam but left the fat – something I’ve been always told to do but NO MORE! This soup has so much flavor I believe it is better than restaurant quality. Thank you so much for posting it. Now I’m gearing up to make your awesome Pad Thai now that I have all the ingredients bought.

  • Katie said:
    March 15th, 2010 at 7:17pm

    Great recipe! I never knew the only thing wrong with the way I was making it was the type of soy sauce! I got a medium sweet sauce and it was delicious. I did have to add a bit more than the recipe called for but it was great.

  • dea said:
    March 18th, 2010 at 8:42pm

    just made this tonight-woweee!! it worked out perfectly. THANK YOU!

  • said:
    April 7th, 2010 at 4:54am

    yea thanks easy recipe
    ,,,though you need alot more soy na
    i had 2 add a heap and my thai gf added like a ton more,,
    good job though ..
    xx na ka

  • Joey said:
    May 15th, 2010 at 10:25pm

    Hope you post a recipe for pad kee mao. The pad Thai is a huge hit with the family.

  • Tebonin said:
    May 18th, 2010 at 2:51am

    Lol i always love your blog this is really good Asian food recipe easy for western people understand.

  • narrow dining table said:
    June 10th, 2010 at 12:59am

    This became a household favorite after you featured it here! IT was so simple and healthy, too!

  • Nzkiwigirl said:
    June 15th, 2010 at 8:23pm

    This is soooooooooooo good and was sooooooooooo easy! Thank you so much for demystifying it. Absolutely delicious!

  • Shawn said:
    July 5th, 2010 at 4:59pm

    Thanks for the recipe! I always love this dish at Thai Express (a fast food chain in Canada, not sure about elsewhere) and they always make it look easy when they make it in front of me. When I googled a recipe though, I saw a bunch of difficult looking recipes. Then I saw this! This was literally the first time I’ve cooked in years (living at home will do that to you lol) and it turned out great! (I used some sugar mixed with regular soy sauce instead of the thick soy sauce though, hard to find!)
    Just wanted to say thanks!

  • Reiningpoetry said:
    December 31st, 2010 at 7:43pm

    Thanks for this tutorial! Your little comments make it fun to read a long passage, and I love the suggestions, especially the ones for vegetarians (I had no idea they had vegetarian fish sauce!). I’ll probably be back soon. That pad thai sounds tempting… 🙂

  • Marie said:
    January 15th, 2011 at 8:36pm

    I always loved the Pad Sew at the Thai Express in Montreal .. This is what I order everytime. And I’ve always wondered how to make it. I’m in love with asian food.

    I did many researches to find THE perfect recipe. I came upon this. When I started reading your article, I wanted to cook the recipe right away. Indeed, I did it yesterday, and it was amazing !!! Thank you so much !!!! 🙂

    • Raymondepinet said:
      August 7th, 2011 at 4:20pm

      it s nice to have a daughter like you to show how to do that tai  so good

  • Stephanie said:
    January 18th, 2011 at 2:41am

    Excellent recipe. Everyone will need to adjust the tastes to meet their own needs but the steps here are right on. I may never order this out again now that I can make it at home.

  • kanitthaigastronomy said:
    February 3rd, 2011 at 5:16pm

    Si Iew Dam (sweet soy sauce) & Kuay Tieo Phat Si Iew (better transliteration…see book THAI FOOD HISTORY & TRANSLITERATIONS 2010 by Kanit Muntarbhorn) is a Taechew/Chiuchow dish- now a popular Street Food Dish in Thailand. Secrets include wok-cooking, blanched flat rice noodles, kale c meat and eggs! Add some green chilli-vinegar before tasting! Lovers of thaistreetfoods…just twitter/thaistreetfoods

  • Cheryl said:
    February 15th, 2011 at 1:39pm

    Thanks for a great step by step as well as some colorful commentary!

  • evacrem said:
    March 3rd, 2011 at 7:43pm

    Thanks so much for such a detailed and entertaining recipe. I tried Pad See Ew on a great Thai restaurant in Madrid last week and I really loved it. Now I know how to do it. Gracias!!

  • urbanchowboy said:
    April 11th, 2011 at 11:57am

    First attempt at this was a cracking success – equal to any restaurant Pad See Ew I have tried. Thanks for your very clear and helpful instructions.

    • Pim said:
      April 11th, 2011 at 11:43am

      Awesome! And you’re welcome.

  • Liz said:
    May 13th, 2011 at 6:12am

    Unfortunately I did not have success with the recipe.  I was hoping you could help me.  The flavors were great, but the texture of the noodles were not right at all.  I soaked the dry noodles in lukewarm water for about 7 minutes before it got soft.  I also tried a second batch and soaked them until it was soft.  When frying them into the oil, it got hard fast (crunchy) and stuck to itself.  They clumped together.  Any tips would be appreciated.  Thanks!

  • Liz said:
    May 13th, 2011 at 6:12am

    Unfortunately I did not have success with the recipe.  I was hoping you could help me.  The flavors were great, but the texture of the noodles were not right at all.  I soaked the dry noodles in lukewarm water for about 7 minutes before it got soft.  I also tried a second batch and soaked them until it was soft.  When frying them into the oil, it got hard fast (crunchy) and stuck to itself.  They clumped together.  Any tips would be appreciated.  Thanks!

    • Ccirou3 said:
      May 19th, 2011 at 10:35pm

      Same exact thing happened to me. I was so excited about this recipe, but could not get the noodles to work out. I too used dry noodles and soaked them until soft, then they got crunchy and sticky. I am also not very experienced with these flavors, so it was hard for me to adjust flavor as I wasn’t sure what to add to achieve what was needed.  

    • Dire said:
      September 3rd, 2014 at 7:50pm

      I know this is an older post, but I thought this might help. I use dry noodles and soak them, except I add a splash of oil to the water. It also helps to stir the noodles gently a few times while they’re soaking. This works with leftover rice for fried rice, too. A tsp of oil in the rice separates it so it doesn’t turn to rice glue. Good luck!

  • James Hou said:
    May 13th, 2011 at 6:15am

    Actually Liz is just covering for me.  It was me who didn’t have success with the recipe.  I was trying to cook it for her but sadly it didn’t quite come out the way I had hoped.  At one point, I think I chipped a toth.

    Anyways, thanks for the recipe!

  • Simon said:
    May 14th, 2011 at 1:59pm

     Well. I have cooked this a few times. I used rice flakes instead this time, but it turned out pretty good. the trick here with the noodles was to soak them in lukewarm water until al dente, and finish the cooking process in the wok. 

    I like my meat nice and tender, and marinated with a touch of cooking wine, pinch of baking soda, soy and tapioca starch. I also precooked the chicken until 70% done and dished it aside. The end result actually became quite good after infusing a few chinese cooking techniques. 

  • Ding said:
    May 19th, 2011 at 11:06am


    • dong said:
      May 19th, 2011 at 11:15am


      • ding said:
        May 19th, 2011 at 11:16am

        ding dongggggg 

  • dong said:
    May 19th, 2011 at 11:10am

    nice in my mouth and  in my stomach and when it comes out of my asshole 

    • Fready said:
      May 19th, 2011 at 11:18am

      Same, how does your poop look like?
      i had diareah

  • Dylanhydes said:
    June 16th, 2011 at 11:49pm

    Beginners my ass. See ya’.

  • TJ said:
    June 27th, 2011 at 10:40pm

    Hello, I went shopping for the thick soy sauce to use for this recipe but was not sure on which bottle to buy by Dragonfly.  The label on the bottle looks like the one you have but one is called “Black Soy Sauce (with a orangey-brown cap) and the other, “Sweet Soy Sauce” ( with a blue cap).  Is there a big difference between the two? What color is the cap on the bottle you use?
    Please help!  Thanks!

    • Pim said:
      June 29th, 2011 at 4:21pm

      They are almost interchangeable, actually. The “sweet soy sauce” is basically the “black soy sauce” with more sugar in it. I prefer the “black soy sauce” in general, finding it sweet enough without the extra sugar. But either one will work.

  • Raymondepinet said:
    August 7th, 2011 at 4:15pm

    i never eat something so good  i always said hummmmmmmmmm hummmmm until i finished my plate so yummmy end tasty  thank you so much

  • Lori said:
    August 12th, 2011 at 4:02am

    Just tried it tonight after many failed attempts using other recipes. This one is IT!  Now, if you could just help me with a recipe for “dry” sukiyaki with silver noodles, and pad woon sen, I’ll be all set 🙂  I’ve got larb gai and curries nailed.   Thanks again!

  • Carol said:
    August 23rd, 2011 at 8:58pm

    I love it!! Although if you would want to make it spicy, what kind of thaii sauce would you put in like they use at thaii express! That would be helpfull:) thanks for this awsome recipe!

    • Iain said:
      October 22nd, 2011 at 11:46am

      Just sprinkle some chilli flakes on to it and toss through before eating…

    • Lori said:
      October 22nd, 2011 at 2:34pm

      Chili oil or Thai sukiyaki sauce would also work.  Just make sure you buy Thai sukiyaki sauce and not Japanese, etc.  It’s a chili sauce – not dark like soy 

  • CIBC Online said:
    September 2nd, 2011 at 7:03am

    I am going to spend the next 24 hours of my life perfecting this masterplan.

  • Randal said:
    November 7th, 2011 at 12:40pm

    What if you don’t have a wok? Do I need to go buy one or can I use seasoned skillet or other fry pan?

    • Pim said:
      November 8th, 2011 at 3:43pm

      A wok will make your life a lot easier. Falt rice noodles are difficult to work with in a fry pan, since they need room to move around quickly, and unless you have 12″ or larger fry pan it will be difficult. A normal fry pan will be too small.

      That said, it won’t hurt to try. Let me know how it works out for you.

    • Christopher said:
      December 31st, 2011 at 1:17am

      I’ve made this recipe two or three times using just a big non-stick skillet, it works great. The trick is to really rein in how much you cook at once — leave plenty of room for letting the noodles and meat get good contact with the pan, as opposed to piling into a big mushy mess.

  • Elizabeth said:
    December 28th, 2011 at 4:57am

    Pad See Ew is my favorite food, but I’ve never been able to successfully make it at home! I bet your recipe will work great!

  • Tim said:
    January 19th, 2012 at 5:25am

    Hello, I tried another recipe I found on Youtube and it was pretty good and pretty close to this one. I am going to give this one a shot though.
    I question I do have is how the heck do you seperate those large flat noodles you buy from the Asian supermarket? I love using them but the package is so wet and sticky and a real pain to break up nicely. Is there a trick or is this just a part of life? LOL

  • Guest said:
    January 29th, 2012 at 3:40am

    I just tried this recipe. This was fantastic. I will be cooking this again!! Thank you for the step by step guide

  • dravafox said:
    April 16th, 2012 at 12:13am

    I’m a HUGE fan of the Pad See Ew, GOOD Pad See Ew, I’ve only had it done well here in Toronto… well twice, because now I make my own with this recipe, step by step, and it turn out as good as the good stuff, and WAY better than the disappointing stuff I’d had at most of the ‘Thai’ restaurants here…

    You’re a Rock Star Pim! Thanks!

  • Vicky said:
    April 30th, 2012 at 1:49pm

    I absolutely LOVE Pad See Ew and can’t wait to try this recipe! 

  • JosieGurl said:
    July 2nd, 2012 at 12:17am

    I just made the recipe. It turned out very well! I love the taste! 2 questions:

    How can I make sure the broccoli/vegetables are cooked all the way? The two times I did it, they still maintained their hardness. 
    When I used the rice noodles, they started to stick and clump together. Why did that happen? Is there a way to prevent that from happening? 
    Thank you again, I enjoyed it very much despite these hurtles.

  • Gracias said:
    July 12th, 2013 at 12:29am

    …if what you photographed came to me at a restaurant, I would easily send it back. Is this “beginners” because you’re an amateur as well or do you place your readers on a lower pedestal as to self-congratulate your mediocre (at best) “Thai” “food.” (Two separate words intended.) Thanks for the technique lessons tho—brava!

    • Dell said:
      July 12th, 2013 at 12:47am

      How come you have to be such an asshole? If you don’t like it go somewhere else? No point in putting people down like this.

  • Gracias said:
    July 12th, 2013 at 12:29am

    …if what you photographed came to me at a restaurant, I would easily send it back. Is this “beginners” because you’re an amateur as well or do you place your readers on a lower pedestal as to self-congratulate your mediocre (at best) “Thai” “food.” (Two separate words intended.) Thanks for the technique lessons tho—brava!

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